1 Preheat oven to 425°F
2 Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
3 Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
4 Set the tomatoes aside.
5 In a small bowl combine the olive oil, vinegar, salt, and pepper.
6 Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
7 Bake the eggplant slices for about 10 minutes.
8 Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
9 Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
10 Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
11 See Pic, or you can placed as you like.